This moist peach cake is a wonderful treat! Bursting with juicy peaches and topped with creamy brown sugar frosting, it’s a sweet delight you won’t want to miss.
Every bite is like a warm hug from summer! I love serving it at get-togethers—even my friends who don’t like fruit cakes can’t resist this one. 🍑
Key Ingredients & Substitutions
Fresh Peaches: Fresh, ripe peaches are key for flavor. If they’re out of season, canned peaches in light syrup work well, but be sure to drain them to avoid excess moisture.
Brown Sugar: Light brown sugar gives a rich flavor to the frosting. For a deeper taste, you might try using dark brown sugar. Just note, it may change the frosting’s color slightly.
Unsalted Butter: Using unsalted butter allows you to control the salt level in your recipe. However, you can use salted butter; simply omit the pinch of salt in the frosting.
Heavy Cream: If you don’t have heavy cream, whole milk can be used in the frosting, but it will be a little less rich.
How Do I Achieve a Moist Cake?
To keep your peach cake moist, it’s all about careful mixing and baking. Don’t overmix the batter; mix just until combined. Overmixing can make the cake dense. Also, be cautious about baking time. Check for doneness a few minutes before the suggested baking time to avoid a dry cake.
- Preheat oven to 350°F and prepare your pans well.
- Incorporate the chopped peaches carefully, as they add moisture.
- Test with a toothpick: it should come out clean or with a few moist crumbs.
Letting the cake cool completely before frosting prevents melting frosting, keeping it perfectly fluffy and beautiful!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup milk
- 1 1/2 cups fresh peaches, peeled and chopped (or canned peaches drained)
For the Peach Filling Layer:
- 1 cup peach preserves or jam (or homemade peach compote)
For the Brown Sugar Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1/2 cup packed light brown sugar
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
How Much Time Will You Need?
This delicious peach cake takes about 20 minutes to prepare, and then you’ll bake it for 30–35 minutes. After baking, let it cool for about 30 minutes before frosting. Overall, set aside around 1.5 to 2 hours to enjoy this delightful dessert from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.
3. Cream Butter and Sugar:
In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, ensuring to mix well after each addition. Then stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and milk to the butter mixture. Start with the flour, add some milk, mix, then repeat. Be careful not to overmix; just mix until everything is combined.
6. Fold in Peaches:
Gently fold in the chopped peaches into the batter, taking care not to break them up too much.
7. Bake the Cake:
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes:
Once baked, take the cakes out and allow them to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
9. Prepare the Frosting:
Meanwhile, make the frosting. In a large bowl, beat the softened butter until creamy. Add the brown sugar and beat for about 2 minutes until fluffy.
10. Add Powdered Sugar:
Gradually add in the sifted powdered sugar, mixing well after each addition. Then mix in the vanilla extract, salt, and just enough cream or milk to achieve a smooth, spreadable consistency.
11. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of peach preserves or compote over the top of the first layer.
12. Add the Second Layer:
Top the cake with the second layer. Now it’s time to frost the cake! Use the brown sugar frosting to generously frost the top and sides of the cake.
13. Chill and Serve:
If you’d like, pop the cake into the fridge for about 30 minutes to let the frosting set. Then, slice it up and serve. Enjoy this delightful cake filled with peach goodness and rich frosting!
This recipe yields a tender, moist cake that’s bursting with peach flavor and beautifully topped with brown sugar frosting. Enjoy your sweet creation!
FAQ About Moist Peach Cake with Brown Sugar Frosting
Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches! Just make sure they are fully thawed and drained to avoid adding excess moisture to the batter. Pat them dry with a paper towel before folding into the cake mixture.
How can I make this cake ahead of time?
You can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. You can also freeze the layers for up to 3 months. Just ensure they are wrapped tightly. Thaw in the refrigerator overnight before frosting.
What’s the best way to store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. It’s best enjoyed at room temperature, so allow it to sit out for about 30 minutes before serving for the best flavor and texture.
Can I substitute the brown sugar frosting with something else?
Absolutely! If you’d like a lighter option, consider using a cream cheese frosting or a simple whipped cream topping. For a chocolate twist, chocolate ganache would also be delicious with the peach cake!
